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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is from my Farm Journal Country Cookbook . I am posting this because I have seen many recipes calling for lamb and veal. It is recommended that this be served with either of these meats. I have also read where many members of Zaar grow their own herbs and seasonings. If you fall into either category, maybe you would like these. If you try this recipe, I hope you enjoy it! Ingredients:
1 quart vinegar |
1/4 cup sugar |
2 cups fresh mint leaves or 1/4 cup dried mint flakes |
2 -3 drops green food coloring |
4 cups onions, peeled and sliced |
4 pimientos, thinly sliced |
cheesecloth |
Directions:
1. Tie mint in cheesecloth.
2. Place in saucepan with the vinegar and sugar.
3. Heat gently for about 10 minutes.
4. Remove from heat.
5. Stir in food coloring.
6. Add onions and pimentos.
7. Heat to boiling.
8. Remove mint.
9. Pour into hot 1/2 pint jars.
10. Add lids and process in boiling water bath for 5 minutes.
11. Remove jars.
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